[RiversideLen]

Joan, that looks delicious.

I want to make something today but have a few things to do first so I don't know if I will get around to it.

[RiversideLen]

I had a Quesadilla, roasted potato and fresh green beans.

[RiversideLen]

At Whole Foods, the omega 3 eggs that I like to get has increased to $5.99. Regular eggs are $3.99.

[RiversideLen]

The Challenge sounds like a good plan!

Even though I still have wheat bread, I can only go so long with having sandwich/burger buns so I made a batch of my rye/wheat/semolina buns this afternoon. But since I also have some of the wheat loaf left, I only made 6 buns and reserved some of the dough for a pizza. Maybe tomorrow or Sunday for the pizza.

[RiversideLen]

I made a quesadilla and had it with broccoli and carrot.

[RiversideLen]

I just ran across this article that explains why meat chickens have not been affected much by the bird flu. In a nutshell, their short lifespan makes them less vulnerable to the flu because they are not around for long. I hope this link works.

Broiler Chickens Bird Flu

I mentioned before, I watch a youtube channel from an animal farmer, it's a small family farm, he just raises chickens, eggs, pigs, a small breed of cattle and turkeys for Thanksgiving and sells direct to consumers in a large farmers market. He pasture raises the animals as much as possible (not during winter). He has mobile chicken coops that he moves about the pasture, I think every week or two. The chickens spend the night in the coop but when he opens the door in the morning they rush out of there as fast as possible. They'll stay outside until sunset and then go back in the coop. I think the large commercial egg operations may provide outdoor access to their hens but they might have to explore a bit to find the access door, so most of them just stay put.

[RiversideLen]

Thanks all.

The bread came out great in both appearance and taste, I had some with dinner. Looking forward to making toast and grilled cheese with it.

Open up that book, BA! It has a lot of good information; it's not just recipes. I fully agree that the dough will tell you what it needs.

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[RiversideLen]

Yesterday I roasted a pork tenderloin, had some with rice and brussels sprouts.
Tonight I made a stew with some of the leftover tenderloin. It hit the spot after having to deal with the snow.

[RiversideLen]

I made a loaf of Light Whole Wheat from Peter Reinhart's The Bread Baker's Apprentice. I subbed 3 ounces of the bread flour with semolina. I used liquid milk in place of the powdered milk and water.
It didn't take as long to raise as the book suggested it would. It baked up pretty tall. It's recently out of the oven so I haven't sliced into it yet.

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[RiversideLen]

For kneading my pizza dough, I pretty much treat it like bread dough even though it will not rise as much because of using just a small amount of yeast. After mixing it, I let it rest for about 20 minutes, then knead it for about 10. Then I cover it and let it rise until I use it. If part of it will be used the next day or two, I portion that out and refrigerate it.

For my yeast, I have a yeast container I got from King Arthur, it has a clamp down lid. But right now, I'm using a plastic Glad container.

[RiversideLen]

Chocomouse, that looks interesting. I don't think I've heard of a chicken-broccoli braid before.

I keep my yeast in the freezer too. I've even used yeast that was a couple of years past its expiration date with no problem. I don't proof my yeast, I figure if it was good the last time I used it (which is usually a week or so ago), it's still going to be good.

[RiversideLen]

Interesting question, Aaron. I googled it but didn't find any information, maybe I didn't look far enough. The egg laying hens are a different breed from the hens raised for meat. They are smaller and are more prolific at egg production whereas the meat hens are fast growth.

The egg layers are about 2 years old (sometimes older) when they are "retired" and tough by then. There's a farmer on youtube, Just a few acres farm, who will sell his retired egg layers but makes it clear that they require a long, slow cooking method to make them tender. You never find the old egg laying hens in the grocery store, so I wonder what happens to them. Maybe they're used for canned soup and pet food.

[RiversideLen]

Sorry about your Covid, Mike.

I came down with something in January, shortly after New Years. I was at my neighbors on New Years Eve and you know there was all that hugging and stuff. After about a week I tested myself, but the test came up negative. But still, I had a sore throat for several weeks.

Joan, that Stromboli looks professional! I've never made one, but it's been in the back of my mind.

Tonight I had pasta with meat sauce and fresh green beans (same thing I had yesterday).

I watched the Super Bowl. Only two of the commercials were amusing to me (to be fair, I don't pay attention to most commercials), the mayonnaise commercial which was a parody of the restaurant scene from When Harry Met Sally, well done but not original, and then the baby Clydesdale in the Budweiser commercial.

[RiversideLen]

I made a little chicken veg soup and had it with a burger.

The soup had fresh mushrooms, green beans, carrots and celery. I sauteed the mushrooms, added a boneless chicken thigh from the freezer, simmered it in a little water and chicken broth until it was tender, added the vegs and more chicken broth, simmered until the vegs were tender. It was delicious, have some leftover for tomorrow's lunch.

[RiversideLen]

Tonight I'm going to have the last of the turkey breast, probably with mashed potato and brussels sprouts.

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